Cape Malay Chicken Curry

by Tenina Holder

You all should know I have a South African business partner….and one day I get a call from her saying that I have been booked to do a private lesson for an African Aussie, who is a friend of a friend of a friend (well networked) who has purchased a second hand Thermomix, without an EDC (Everyday Cookbook in commonspeak) and she needs some instructions…she would like to do a curry, a bit spicy if possible and could I come up with something? ‘Sure’ I say, go straight to google, and there seriously is not that much around that I like the sound of…that is African, spicy, chicken and well…curry enough. SO…here is my take on Cape Malay chicken curry….make the powder and use in another dish, (possibly coming to a blog near you!) It is divine.

Oh, and should you or anyone you know need a private thermomix lesson, just shoot us an email. We will happily oblige, negotiable rates…and I am willing to travel…France, Italy, Spain, Canada, Fremantle….you name it, I’ll pack my curry powder and go there…when I get home again that is... Curry Powder

Need

  • Curry Powder;
  • 1 tbsp cloves
  • 3 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp fenugreek seeds
  • 1 tbsp black mustard seeds
  • 2 tbsp peppercorns
  • 1 tbsp ground ginger
  • 1 tbsp ground cardamom ( I used freshly ground…straight to spice heaven!)
  • 3 tbsp ground tumeric
  • 2 - 3 curry leaves
  • 3 small dried chillies
  • Pinch Pink Salt Flakes Pink salt flakes BUY
  • Chicken Curry;
  • 3 - 4 tbsp curry powder
  • 3 cloves of garlic
  • 1/2 red onion
  • 1 Piece ginger (thumb sized), peeled
  • 2 tsp Extra Virgin Olive Oil (EVOO) EVOO BUY
  • 1 x 400 g Tomatoes - Diced tin of chopped tomatoes BUY
  • 250 g water
  • 1 tbsp Powdered chicken stock (see For Foods Sake)
  • 2 carrots, sliced thinly
  • 2 small potatoes, diced
  • 3 tbsp Coconut - Sugar rapadura sugar or Coconut Palm Sugar BUY
  • Few curry leaves
  • 1 Kilo chicken thighs, diced
  • 1 lemon, juice
  • A few coriander leaves to garnish
  • Salt to taste if needed

Do

1  

Curry Powder;

2  

Place all ingredients into Thermo bowl and dry roast 15 min/Varoma/speed 2. (OR; place all into dry fry pan and cook on induction 8 until just smoking, this will prevent any bitterness from the unroasted mustard seeds!)

3  

Allow to cool before milling 2 min/speed 8.

4  

Place into airtight jar until use…but use quickly as flavours will not stay as fragrant after about 1-2 weeks.

5  

Chicken Curry;

6  

Place curry powder, garlic, onion, ginger and EVOO into Thermo bowl and chop 6 sec/speed 6. Scrape down sides of bowl and saute 5 min/Varoma/speed 1.

7  

Add tomatoes, water, Powdered Chicken Stock, carrots, potatoes, sugar and curry leaves to Thermo bowl and cook 15 min/100º/speed 1/Reverse. Check that potatoes are done, you should cut them quite small and evenly for this timing

8  

Add chicken to bowl and cook 5-7 min/100ºC/speed 1/Reverse. Add lemon juice and stir through 3 sec/speed 1/Reverse.

9  

Allow to rest for about 10 minutes either in Thermo bowl or insulated serving bowl before serving garnished with coriander leaves accompanied with rice or flat bread.

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